Corsican traditional sheep/goat herders knife

afishhunter said:
Happens to some working knives. The Barlow is another. ☹️
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Most of us aren't really working men like those who lived 100 years ago. I feel as though it's a tradition adapted to a new niche. Lots of these traditions take the alternate route of simply disappearing completely which is a shame. I do appreciate the more classic examples of regional variation, though, love the more traditional examples in this thread!
 
Very individual pattern of knife, rustic ,simple and quite beautiful but are they that practical? Quite wide, is the curving horn comfortable to grip for long and with a very wide blad?. Thing is, friction folders are not my cup of tea at all, spring knives were a giant step forward :D These knives do have a lot of bucolic charm though and Corse is a place I would really like to visit but likely never will.
 
Will Power said:
Very individual pattern of knife, rustic ,simple and quite beautiful but are they that practical? Quite wide, is the curving horn comfortable to grip for long and with a very wide blad?. Thing is, friction folders are not my cup of tea at all, spring knives were a giant step forward :D These knives do have a lot of bucolic charm though and Corse is a place I would really like to visit but likely never will.
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I think there are two different questions in your post : blade shape and friction.
About the blade shape I agree it's linked to the job to do. Rural works are not urban ones. When you have to cut ropes, skin an animal, cut the sausage you need a blade and if you are in a town and use your knife to eat in a plate it's another blade. Modern life changed our expectations and we use to think that a good blade can do everything. But we have to remember that in the 1900 countryside the peasants had 2 or 3 knives, each one fo specific tasks. The Sardinian man had 3 different knives.

About the friction : when you have a Pattada or a curnicciolu if the friction become loose, two big stones and you can fix your knife. Two parts mean a few malfunction reasons. When you have a slip joint there are a lot of malfunction reasons and for each one you need tools to fix it.
I love the American slip joints knives but I'm an urban guy with specific occasions to use my knife. I would be in the countryside I think I would have my Pattada with me ;) .


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Âchillepattada Âchillepattada True enough, it's also a question of mood/situation and as ever with Traditional pocket-knives, aesthetics is a significant factor- knife has to have presence :cool:

Friction knives don't have walk&talk like spring knives do :D They do have a lot of beauty though but come on, you really going to use 2 big stones on some of those damascus bolsters with horn attached...:eek::) I like the simplicity and inherent strength though.
 
Will Power said:
Very individual pattern of knife, rustic ,simple and quite beautiful but are they that practical? Quite wide, is the curving horn comfortable to grip for long and with a very wide blad?. Thing is, friction folders are not my cup of tea at all, spring knives were a giant step forward :D These knives do have a lot of bucolic charm though and Corse is a place I would really like to visit but likely never will.
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The wide blade is so it lasts as it gets sharpened,these where poor people,everything to make the knife is is to hand and so made it easy/cheap to make.

We have all seen old knifes like toothpicks from being worn down.

The handle is very comfortable, but you wouldn't whittle with the knife to much.

I have seen Sardinians with very loose blades so skilful in there handling that it was no problem to them (I didnt see one of these being actually used in Corsica but I expect the same skills).

My blade has the perfect friction used properly it wont close on me.

Will I think you may be surprised if you handled one.
 
Christian Moretti was certainly one of those who revived the Corsican knife tradition in the 80's.
Capture d’écran 2022-08-28 à 11.55.16.png
He was taking the ore in the mountain to create his own steel. And his style was exceptional. I don't think he's always working and his knives cost a fortune today . I've seen that he teach his art now.

Capture d’écran 2022-08-28 à 11.42.14.pngCapture d’écran 2022-08-28 à 11.38.46.png


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Âchillepattada said:
I think there are two different questions in your post : blade shape and friction.
About the blade shape I agree it's linked to the job to do. Rural works are not urban ones. When you have to cut ropes, skin an animal, cut the sausage you need a blade and if you are in a town and use your knife to eat in a plate it's another blade. Modern life changed our expectations and we use to think that a good blade can do everything. But we have to remember that in the 1900 countryside the peasants had 2 or 3 knives, each one fo specific tasks. The Sardinian man had 3 different knives.

About the friction : when you have a Pattada or a curnicciolu if the friction become loose, two big stones and you can fix your knife. Two parts mean a few malfunction reasons. When you have a slip joint there are a lot of malfunction reasons and for each one you need tools to fix it.
I love the American slip joints knives but I'm an urban guy with specific occasions to use my knife. I would be in the countryside I think I would have my Pattada with me ;) .


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very true, in Corsica one shop I visited the woman had a small anvil and hammer to adjust the knife for you.

I see the Corsican as a very outdoors type knife and sometimes take mine with me to the woods and fields.

My Pattada I prefer in a urban environment.
 
Badger28 said:
These are so so cool. Do you know if there’s a specific purpose for the bottom blade shape? Seems like a Bowie/skinner hybrid. Maybe for sheep skinning?
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Hello, of course it can be used as a skinner but also to work the rush and make baskets. Keep in mind that a pointy blade is fragile and when you are a poor peasant you take care of it and limit his use. With such a strong blade there is no limit .

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waynorth said:
@ Âchillepattada Âchillepattada

Jean-Marc, can you show us the difference between a Scuoio and a Curnicciolu??
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I'm not a specialist of the Corsican cutlery but it seems the Curnicciolu has a more precise pattern.
Scuoio refers to function rather than form. This is usually the name of a wide blade.

The Curnicciolu:
Capture d’écran 2022-11-01 à 18.02.14.png

Various scuoi,

Capture d’écran 2022-11-01 à 18.00.52.pngCapture d’écran 2022-11-01 à 18.01.18.pngCapture d’écran 2022-11-01 à 18.01.04.png

All the Corsican folders have a one-piece handle but it's not the case of the Sardinian knives.
Keep in mind that only 2,5 miles separates the two islands :)

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